6 ounces chilled 1/3-less-fat cream cheese, cut into pieces
1/2 cup buttermilk
2 tablespoons turbinado sugar
How to Make It
Preheat oven to 375°.
Combine first 3 ingredients in a bowl. Add 1/4 cup granulated sugar, 1/8 teaspoon salt, and 1 1/2 tablespoons flour; toss. Arrange mixture in a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
Weigh or lightly spoon 75 ounces flour (about 1 1/2 cups) into dry measuring cups; level with a knife. Combine flour, remaining 1/2 cup granulated sugar, remaining 1/8 teaspoon salt, and baking powder in a food processor; pulse 3 times. Add butter, rind, and cheese; pulse until mixture resembles coarse meal. Add buttermilk; pulse until blended.
Drop dough by spoonfuls over plum mixture; sprinkle with turbinado sugar. Bake at 375° for 55 minutes or until golden.
I'm only giving this recipe 3 stars because it was REALLY runny for a cobbler. I even tossed the fruit with tapioca flour instead of regular flour because it is a better thickener, but the filling was still very runny. The flavor of the filling and the topping was excellent, it's just the texture of the filling that was disappointing for me.
I was given tons of plums. I used the first half of this recipe and used the crust recipe from the Cooking Light Berry Peach w/Sugared Almonds Cobbler b/c I did not have cream cheese and only had fat free french vanilla half and half.(From the other crust recipe, I skipped the almonds and reduced the butter to 4 tablespoons to make the recipe lighter.) I am glad I read your comments about the how runny this cobbler was.
Solution: Instead of adding flour to the plums, I put 4 tablespoons of corn starch since the plums were really juicy. I also left the plum skins on. The corn starch solved the runny problem. Plus I read somewhere leaving the peach or plum skins on makes it less watery.